
Potato Salad
INGREDIENTS
- 800g Charlotte potatoes, or another waxy variety
- 2 tsp wholegrain mustard
- 1 tbsp white wine vinegar
- 3 tbsp rapeseed oil
- 1 large shallot, finely chopped
- 3 tbsp mayonnaise
- 3 tbsp soured cream
- ¼ lemon, juiced
- Small bunch of chives finely sliced
- Small bunch of flat leaf parsley finely chopped
METHOD
- Clean the potatoes by scraping off any blemishes, rinse then place into a pan and cover with cold water, season with salt. Bring to the boil, then simmer until just tender when you test with the point of a small knife. Refresh quickly in cold water to prevent them from over cooking but remain warm.
- Whilst the potatoes are cooking, whisk together the mustard, vinegar, oil, chopped shallot and season with a good pinch of salt and milled black pepper. When the potatoes are cool enough to handle, peel the skins off, then cut into bite-size pieces, gently fold the portioned potatoes into the mustard dressing until coated. Leave to cool completely.
- Mix the mayonnaise, soured cream, lemon juice together. When the potatoes are cool, fold them into the mayonnaise mixture along with chopped parsley, taste Place into a dish and sprinkle with the chopped chives just before serving.